TAMARIND CHUTNEY RECIPES
APPLE, DATE & TAMARIND CHUTNEY RECIPE | BBC GOOD FOOD
Add tamarind to this chutney for a lovely lip-puckering sourness. Fill a couple of jars and give away to your favourite cheese lovers at Christmas
Provided by Cassie Best
Categories Condiment
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield Makes 2 x 500ml jars
Number Of Ingredients 10
Steps:
- Tip all the ingredients, into a preserving pan. Warm over a low heat, stirring occasionally, until the sugar dissolves. Turn up the heat a little, then let the mixture boil until the Bramley apples have broken down to a pulp, but the eating apples still hold their shape. Stir occasionally to stop the chutney from sticking. This can take from 45 mins to 1 hr. You can tell that it is ready by running your wooden spoon through the mixture. Your spoon should briefly leave a channel in the mixture, and there shouldn’t be liquid pooling into the space.
- Whilst the chutney cooks, sterilise your jars (see tip, below). When the chutney is ready, pot the mixture into the jars. Can be eaten within a few days, but is best left for a few weeks to mellow and mature. Will keep for at least a year.
Nutrition Facts : Calories 22 calories, FatContent 0.1 grams fat, CarbohydrateContent 5 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 0.3 grams fiber, ProteinContent 0.1 grams protein, SodiumContent 0.1 milligram of sodium
TAMARIND RECIPES | BBC GOOD FOOD
Tamarind, extracted from the pod-like fruits of the tamarind tree, is a sweet-sour pulp that tastes similar to lemons and dates. It's incredibly versatile – try it in a prawn curry, pad Thai or aubergine pickle.
Provided by Charlotte Morgan
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